Started By
Message
re: What's on your grill for tomorrow's games?
Posted on 10/6/17 at 9:28 am to Uncle Gunnysack
Posted on 10/6/17 at 9:28 am to Uncle Gunnysack
quote:
i do a similar brat but wrap in bacon with serrano peppers. call them hot wolves cause they got a lot more bite than a hot dog.
Make sure you wrap some jalepenos in bacon as well.
0
Posted on 10/6/17 at 9:28 am to Old Sarge
Alligator sausage
Posted on 10/6/17 at 9:42 am to ChopBlockOclock
you have it backwards... Table salt is saltier. You must have squirrel brains bro.
Posted on 10/6/17 at 9:43 am to Old Sarge
I have been doing beef short ribs recently and been loving them. Not the little crosscut ones you get at chinese restuarants, but the big meaty ones you can grill/smoke slow to medium rare.
Posted on 10/6/17 at 9:51 am to TigerFan4040
quote:Will I find those in the grocer's regular meat dept? I've never tried them - would love to throw some on the grill tomorrow.
I have been doing beef short ribs recently and been loving them. Not the little crosscut ones you get at chinese restuarants, but the big meaty ones you can grill/smoke slow to medium rare.
Posted on 10/6/17 at 10:11 am to RT1941
short ribs with meat on the bones are kinda hard to find. Kroger doesn't have the good ones you might want to check at a whole foods or higher end grocery or if you have a locally owned grocer ask them if they can get them in. They are fantastic. Even the ones you find at kroger are good there just isn't enough meat on them to make it worth your time.
Posted on 10/6/17 at 10:31 am to yatesdog38
Gonna throw a 8lb brisket on the green egg tonight. Cooking at 230F, pull around 10am, rest in ice chest until 130ish and serve before I watch LSU get embarrassed by Florida
Posted on 10/6/17 at 10:36 am to Old Sarge
Ribs smoked, grilling burgers. Smoked a butt and tenderloin last week. Miller high life's because they're cheap and I'm trashy
Posted on 10/6/17 at 10:40 am to Old Sarge
Beef and Pork Ribs. Beef is an 8 hour pain but daaaaayum they are guuud.
Posted on 10/6/17 at 10:58 am to TigerFan4040
quote:
you can grill/smoke slow to medium rare
recipe please?
Posted on 10/6/17 at 11:06 am to RT1941
quote:
Will I find those in the grocer's regular meat dept? I've never tried them - would love to throw some on the grill tomorrow.
Often times whole foods and fresh market carry them whole. They are delicious!
Posted on 10/6/17 at 11:08 am to old man tiger
Put in the oven at 350 for 20 minutes then blast on a 500 degree grill to sear the edges.
Smoker, use an internal temp gauge, but smoke on 250-275 for about 45 minutes, put some thai or asian glaze on them and finish them over an open flame or on a piping hot grill.
Smoker, use an internal temp gauge, but smoke on 250-275 for about 45 minutes, put some thai or asian glaze on them and finish them over an open flame or on a piping hot grill.
Posted on 10/6/17 at 11:28 am to agrunner
quote:
I have 2 bourbons out. Woodford Reserve and E.H. Taylor. The woodford is for the asswhooping we'll probably receive. the Taylor is for if we pull a stanford over usc miracle.
I've become a big fan of Jameson's Caskmates. Great stuff if you've never tried it.
Posted on 10/6/17 at 11:47 am to Old Sarge
I've got to work but Sunday I'll be grilling chicken wings and quarters. Wings get grilled, tossed in sauce (1 jar of crystal, 1 stick of butter in a saucepan). Quarters get marinated in carribean jerk marinade overnight and smothered in homemade BBQ sauce.
I think the girlfriend is going to make sense kind of dip.
I think the girlfriend is going to make sense kind of dip.
Posted on 10/6/17 at 11:51 am to Old Sarge
I’m gonna go ahead with just enamel. I see a lot of folks with diamond crusted gold and shite like that on their grill, but I’m gonna go with the bare teeth look. I’ve got perfectly straight teeth and never had a cavity, so I don’t see any reason to clutter up my grill on game day.
Posted on 10/6/17 at 11:54 am to ChopBlockOclock
quote:
Do some ribs.
Make a SIMPLE rub:
2 tbs - kosher salt (must be kosher)
1 tbs - black pepper
1 tbs - garlic powder
1 tsp - paprika
1 tsp - cayenne
Next pull off that silver skin, rub with oil, apply rub. Not too heavy. Treat it like salt to your taste. Kosher salt is a bit saltier is taste so be mindful not to over do it on the rub. You only want to enhance the flavor of the meat a little but the star of the show is still the pork.
Smoke at 225-250 for about 5-6 hours or until the start to break apart when you apply the bend test and the meat has exposed the ends of the bones.
You can wrap if you want. I dont because im a bark shark and the wrap sacrifices that a bit. If you wrap go 3-2-1.
No need to sauce. Theyll be perfect.
If using the storebought ribs packed in saline, may not need any salt at all.
Posted on 10/6/17 at 11:54 am to DawgHolliday
smart move... there is nothing worse than getting squirrel brains stuck in your diamond crusted gold grill. Dental floss isn't strong enough to get them out you gotta use 40lb monofilament. I prefer Stren
This post was edited on 10/6/17 at 11:59 am
Posted on 10/6/17 at 12:26 pm to Old Sarge
Dawgs game is at 12:00 so not firing up grill till 3rd qtr.
Got peeps coming over about 10:00 so we'll do bloody mary's, screwdrivers and mimosas with salt cured, dry aged county ham biscuits with hoop cheese and eggs along with cold cuts for sandwiches with dip, chips, veggies etc for pre game goodies.
Will do a coupla flavors of grilled wings (blackberry pepper and balsamic glazed) with sides for the 3:30 games...
Got peeps coming over about 10:00 so we'll do bloody mary's, screwdrivers and mimosas with salt cured, dry aged county ham biscuits with hoop cheese and eggs along with cold cuts for sandwiches with dip, chips, veggies etc for pre game goodies.
Will do a coupla flavors of grilled wings (blackberry pepper and balsamic glazed) with sides for the 3:30 games...
Page 2 of 2
Popular
Back to top
Follow SECRant for SEC Football News